Classic Tung Ting – over the years canvas rolled balled Tung Ting has become lighter in oxidisation and baking. Our Tung Ting returns to the Classic style of 20% oxidised and light-mid fire bake. The unique Tung Ting baking process is a long arduous task over a number of days bringing out the complex notes of this tea.
Tea Cultivar: Si Chi Chun Oolong (four seasons)
Tea Master: Mr Chen
Harvest Time: Spring
Teaware: 250ml glass, porcelain/ceramic pot
Amount: 1 rounded teaspoons (3g) of tea leaves
Water: 100°C (boiling)water
Infusion: First infusion at least 3 minutes. Only 1.5 mins for second infusion